I am often asked for tips and recipes for cooking deer meat, but I have not posted much about. There are a couple of reasons for that.
First, I know many of you don’t cook with venison and I try to post recipes that you all will use and enjoy.
Second, I don’t really do that much different when I cook venison. I usually just substitute venison for the beef in recipes and it works great.
Today though I decided it was time to share an easy venison recipe with you all, because it is really good.
And if you want to see more venison recipes, leave a comment and let me know, because I would be willing to share some ideas for using it, if you all are interested.
My favorite way to cook venison steak or roast is in the crock pot. I like the flavor and the texture of it cooked low and slow.
Today’s recipe is a simple stroganoff and you could easily use beef in place of the venison in this. I like this for venison because it has a lot of flavor. And cooking it all day really makes it tender and delicious.
In this recipe, I used Holland House Cooking Wine, and it gives it great flavor and helps tenderize the meat. We are not wine drinkers, but I love keeping cooking wine on hand to use in recipes like this.
It adds so much flavor to recipes and it really is a great way to help tenderize tougher cuts of meat.
And in case anyone is wondering stroganoff is one of those meals that is almost impossible to get a good picture of. It is delicious, but not photogenic.
Slow Cooked Venison Stroganoff
- 2 lbs venison steak or roast, cut into strips ( I have tried this with different cuts and it works fine)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup or so oil for browning meat
- 1/3 cup cornstarch
- 1 onion, chopped
- 1- can beef broth
- 1 teaspoon mustard
- 8 ounces mushrooms, cleaned and sliced
- 1/3 cup white wine ( I used Holland House White Cooking Wine)
- 1/3 cup sour cream
- Heat half the oil in a pan.
- Cook onion in oil until tender. Remove from pan. And heat remaining oil.
- In a shallow pan or bowl combine salt, pepper, and cornstarch. Dredge meat in mixture until coated on both sides.
- Brown in oil on both sides. You don’t want to cook the meat, just brown it. You may need to do this in several batches.
- Place browned beef and onions in a crock pot. Add beef broth, mushrooms, mustard, and wine.
- Cook on low for 7-8 hours.
- Stir in sour cream and serve over rice or noodles.
Disclaimer: I am compensated for my time working with Holland House, but my thoughts and opinions are my own. I have used and loved their products for years.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
Thanks for a venison recipe. We always have an abundace of venison and I love new recipes to try. One of our favorites is venison steak hoagies. Yum!
I have quite a bit of venison roast in my freezer right now. I’ve been looking for good recipes and I will definitely give this one a try. I love stroganoff and you can’t go wrong with a crockpot recipe, especially in the winter. It just makes the house smell so good all day long!
Yes, please. We have a freezer full of venison roast and I would love more ideas to use it up. I love it in the slow cooker too.
Lynn:
like you I have much venison in my freezer and we love it – except for my daughter. She dislikes the gamey taste of the venison. One way I can make a dinner which she will eat follows.
1 lb. venison or beef cubed
1/2 lb. mushrooms, sliced (if I don’t have on had, I use a large can)
1 can Cream of Mushroom Soup, undiluted
1 envelope of Onion Soup Mix
1 tbsp. Worcestershire sauce
black pepper
Spray crockpot with Pam for ease of cleanup! Layer in meat and mushrooms (if using the canned variety, I dump in the whole can juice and all) . Next I sprinkle the mixture with the Worcestershire sauce and dry soup mix. Top with the Cream of Mushroom soup and pepper. (you won’t need salt because of the soup mix and Worcestershire sauce)
Place lid on crockpot, set it on low and forget it for the next 8 hours! Serve over brown rice or noodles!
Thanks for sharing that! I have done the same basic idea with beef and we love it, so thanks for sharing your version.
Please give us more venison recipes! We have 3 deer in our freezer. I use it exactly like I do beef, but would love to have some more ideas.
My freezer is half full of vension. Yes, I would be interested in recipes for cooking it. Love your
recipes, especially the GF brownie.
I really like it when you post venison recipes; venison is the only meat i can eat. As opposed to the meat sold at the supermarket which makes me sick due to all the perservatives .
Looks yummy! I plan to try it this weekend. I would love to see you ideas for some different ways to cook venison! My family loves it.
YES!!! We only use deer meat! Thank you.
I agree – YES to more venison recipes. I am always looking for ways to cook our deer meat. Thanks
I would love to see more venison recipes as well. I have a whole freezer full right now.
This looks delicious! My husband has been after me to come up with some recipes for venison. I’m book marking this one! Thanks for sharing another great recipe! 🙂
Christina @ It’s a Keeper
Thanks! I hope you enjoy it!
Thank you for the venison recipe. I look forward to more. My family tries to live off the land when possible. Venison is a very heart healthy meat.
I am glad you enjoyed the recipe. I love using ground venison in chili, tacos, and many other things. I will try to share more venison recipes during the fall and winter.
What type of mustard do you use? Dry mustard or Dijon mustard?
It is the dry mustard that I use.